Cream Dates

From 1922:

Select firm whole dates, cut them open and remove the stones. Put 1 lb. sugar into a clean saucepan with a gill of water and rather less than a quarter teaspoonful of cream of tartar.

Stir the mixture over the fire till the mixture is dissolved, taking care not to let the mixture boil. If it seems to be getting very hot, remove it from the fire and let it cool a little, stirring all the time. When the sugar is completely dissolved remove the spoon from the saucepan and wipe the inside of the saucepan down to the level of the syrup with a cloth soaked in clean water. This is to remove all sugar from the sides of the saucepan. Then bring the syrup to the boil and let it boil for three or four minutes until a little of it when cooled in cold water can be rolled into a soft ball. Then pour the syrup gently on to a meat dish sprinkled with cold water. Let it remain undisturbed until nearly cold. Then odd about half a teaspoonful of vanilla and beat with a spoon till the mixture becomes white. Roll it into peaces rather bigger than the stones removed from the dates and put a piece inside each date just allowing the white to show through the opening of the date.